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Sweet Corn Polenta With Fried Egg and Sun-Dried Tomato Relish

  • Meals
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4/5 - 5 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 2 large servings

A bowl of warm from-scratch polenta is quite possibly one of the most comforting things the late-summer harvest season has to offer. This recipe makes the perfect amount for two heaping servings garnished with the best homemade sun-dried tomato relish you've ever had (seriously, you'll want to put it on everything). So pull up two chairs and share the wealth of fresh corn, herbs, and a crispy fried egg to sweeten the deal.

By: Naturally Ella


For the sweet corn polenta:

  • 4 ears fresh sweet corn
  • 2 to 2 1/2 cups corn stock, vegetable stock, or water
  • 1/4 teaspoon sea salt
  • 2 large Pete and Gerry’s Organic Eggs, fried

For the sun-dried tomato relish:

  • 1/4 cup sun-dried tomatoes
  • 1 clove garlic, minced
  • 1 tablespoon basil, minced
  • Crushed red pepper flakes, to taste
  • 1 teaspoon each lemon juice and zest
  • Salt and freshly ground black pepper, to taste


To make the sweet corn polenta:

Step 1

Remove kernels from the cobs. If making corn stock, boil cobs in four cups of water with any desired additions such as onions, a few cloves of garlic, 4 to 5 sprigs of thyme, salt, and pepper. Simmer for 2 hours, or until stock is flavorful. If using vegetable stock or water, simply discard cobs after removing kernels.

Step 2

Place kernels in a pot and cover with 2 to 2 1/2 cups vegetable stock, water, or corn stock, depending on what you are using. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Step 3

Transfer the corn kernels to a blender (high-speed is preferred), leaving any liquid behind in the pot. Puree, adding some of the liquid as needed, until the kernels have broken down and the mixture has a pasty consistency.

Step 4

Transfer the sweet corn back to the pan and stir in with the leftover liquid. Cook on medium-low heat, stirring occasionally, until the mixture thickens into a polenta-like texture.

To make the sun-dried tomato relish:

Chop the sun-dried tomatoes and add to a bowl along with the garlic, basil, red pepper flakes, lemon juice, zest, salt, and pepper. Stir to combine. If the mixture seems a bit dry, add a splash or two of olive oil.

To assemble:

Divide the polenta into two bowls, top with the fried eggs, and add a few spoonfuls of the relish.

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October 01, 2018

I ended up with creamed corn but I was able to add it to homemade turkey stock for chowder.

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1 Reply

[email protected]

October 01, 2018

Oh no, Annie! We're sorry that it didn't come out exactly as expected. Perhaps the mixture was pureed for a bit too long? Whatever the case may be, we'd love to help you troubleshoot if you decide to give it another try. We bet it added an amazing flavor to your homemade turkey stock!

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Sherry Bell

August 29, 2018

Looks delicious

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